Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model
Braud, L.; Peyre, L.; De Sousa, G.; Armand, M.; Rahmani, R.; Maixent, J.-M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules 2015, 20, 14985-15002. https://doi.org/10.3390/molecules200814985
Braud L, Peyre L, De Sousa G, Armand M, Rahmani R, Maixent J-M. Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model. Molecules. 2015; 20(8):14985-15002. https://doi.org/10.3390/molecules200814985
Chicago/Turabian StyleBraud, Laura, Ludovic Peyre, Georges De Sousa, Martine Armand, Roger Rahmani, and Jean-Michel Maixent. 2015. "Effect of Brewing Duration on the Antioxidant and Hepatoprotective Abilities of Tea Phenolic and Alkaloid Compounds in a t-BHP Oxidative Stress-Induced Rat Hepatocyte Model" Molecules 20, no. 8: 14985-15002. https://doi.org/10.3390/molecules200814985